Colombia Pineapple & Raspberry Co-Ferment ARCHIVED a multi-stage fermentation protocol built

a multi-stage fermentation protocol built around oxidation

This Laurina from Rodrigo Sanchez at La Loma in Huila

Expect flavors of hibiscus

elevated by its high-altitude terroir at 1550-1700 m

showcasing a uniquely vibrant expression of Ecuador’s extraordinary terroir

Colombia Pineapple & Raspberry Co-Ferment ARCHIVED a multi-stage fermentation protocol builtExperience a vibrant Colombian coffee from Fresno, Tolima and San Adolfo, Huila. Grown at 1,750 meters, this CastilloCaturraColombia blend undergoes a unique PineappleRaspberry Cofermentation. The cherries first undergo a 24 hour pre fermentation in a plastic bag, then 24 hours in cherry, before being depulped and fermented for 5 days with dehydrated, ground fruit for intense flavor development. Dried for 10 daysplus a 5 day stall to lock in